Today we’re serving up fish tacos, my friends, and they’re wonderfully satisfying. Fish tacos are always a hit, but when the fish is dipped in beer batter and fried to a nice golden brown, you just can’t beat it. If you’re in the mood for tacos, whether it is Tuesday or any other day, Baja fish tacos are where it’s at.

What is a Baja Fish Taco?

A Baja-style fish taco is a taco filled with white fish that is battered and deep fried, usually topped with shredded cabbage and a creamy fish taco sauce. The recipe originated in Mexico, but grew popular in Baja, California, hence the name, and is heavily influenced by Mexican cuisine.

What I love about Baja fish tacos is the crispness of the fried fish paired with the crunchiness of the slaw and the creamy taco sauce that’s just unbeatable when you put it all together.

You don’t have to visit Baja, California to enjoy them because you can very easily make them at home. So let’s do this! Let’s talk about how we make them, shall we?

How to Make Baja Fish Tacos – the Recipe Method

First, heat the canola oil in a large wide pot over medium-high heat to 350 degrees F. If you are unable to measure the temperature, add a droplet of batter to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.

Best Fish for Baja Fish Tacos

You can use pretty much any firm white fish for making these tacos. They key is the firmness so the fish doesn’t fall apart during the frying process. Mahi mahi is a great option, as is cod, swordfish, grouper or halibut. I’ve used mahi mahi for this recipe, but any firm white fish of your choice will make great tacos.

Who Invented the Baja Fish Taco?

Fish tacos have been consumed along coastal Mexico for generations, where fish is abundant and easily served wrapped in tortillas, prepared in numerous ways, with a big variety of topping. Fish tacos as we know them today grew popular in the 1950s, it is said in either of the Baja cities of Ensenada or San Felipe, which is debatable, though the fare quickly became street food staples. Hot, crispy, delicious and cheaply made, their popularity spread.

Popularity exploded in the United States when Ralph Rubio fell in love with the tacos on a visit to Baja. He loved them so much, he opened his own restaurant in San Diego, California in 1983, called Rubio’s Fresh Mexican Grill (now Rubio’s Coastal Grill), where he served the up along with other wonderful Mexican food. The restaurant is now a successful chain with locations all across the United States.

And here we are today! With loads of fish tacos available to us, but lucky for us, we can now make them at home as often as we want. How fun!

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

1poundfirm white fish filletsI used mahi mahi, but try any firm white fish, such as cod or halibut

FOR SERVING

8corn tortillaswarmed

2cupsfinely shredded cabbage

1avocadothinly sliced

Jalapeno slicesoptional, for some heat and flavor

Fresh chopped cilantro

Extra limes

Instructions

FOR THE FISH TACO SAUCE

Whisk all of the ingredients together in a small mixing bowl.

Chill slightly, and set aside until ready to use.

FOR THE BATTER

Whisk all of the ingredients together in a large bowl. You want to achieve a consistency like pancake batter. If needed, add in a bit more of the beer.

TO MAKE THE FISH

Heat the canola oil in a large wide pot over medium-high heat to 350 degrees If you are unable to measure the temperature, add a droplet of batter to the oil. It is ready when the batter sizzles. Do NOT bring the oil to a boil.

NEVER MISS A RECIPE

2 comments

I have to say this is one of the most authentic Fish Taco recipes I have seen in a long time. I grew up in San Diego and spent many a weekend in Ensanada and San Filipe. San Filipe was known for its fresh fish and shrimp, but Ensanda was known for its fresh fish and fish tacos (2 for .50) I also remember when Rubio’s opened its first place across the street from San Diego State in 1983, I was a sophomore and was taken back how good the fish tacos were. I could enjoy them anytime I wanted.

Getting back to your recipes its spot on, I’ve been making Fish Taco’s now for years and I use Red Snapper DO NOT USE tilapia.

Reply

WELCOME!

Hi, Everyone! I'm Mike, your chilihead friend who LOVES good food. I love it spicy, and hopefully you do, too. Here you'll find hundreds of spicy recipes of all levels, some with a little, some with a LOT, but everything is adjustable to your personal tastes. You'll also learn a lot about chili peppers and seasonings, my very favorite things.